Chef John Weichman

Due to many requests, I will bring my entire team back together to serve ONE LAST great dining experience from an abbreviated menu, but presenting the most popular selections from my full menu.

The RESTAURANT WILL BE OPEN on SUNDAY, MARCH 29 (Palm Sunday) from 11:30 AM TO 2:30PM (arrival times). I have no idea how many people will want to share this special day with me, but I expect reservations are your safest ticket to a “seat at the table”. All food will be dinner portions. Full Bar Service will be available. Call 478-2881 and leave your reservation request with your name, call back number, preferred arrival time and number in your party. Bear in mind that everyone cannot arrive at 12noon to 12:30pm, so I will call you if earlier reservation calls filled “your” first request time period. I want this experience to be enjoyable for everyone. View the Menu...

I use this opportunity to also inform my “WINE DINNER” supporters that we will also have a FINAL WINE DINNER at the Restaurant on Thursday, April 9 at 7pm. I could not pass up the invitation to Welcome a very special Guest from SPAIN that will share with us great tastes from winery VINICOLA DE TOMELLOSO in La MANCHA, SPAIN.

RESERVATIONS are REQUIRED, seating will be limited to 40 guests. Leave reservation requests at 251-478-2881.

It will be my pleasure to serve you these last two occasions.

John

PRIVATE GROUP PARTIES

Chef John weichman will now serve Private Group Parties

Lunch and Dinner

Cocktail Receptions

Business Meetings

Brides Maid Luncheons

After Rehearsal Dinners

Club and Reunion Groups

(with a minimum of attendees)

Full Bar Available

PERSONAL CHEF SERVICES

Chef John is available to be your Personal Chef

Chef John will prepare a dinner or luncheon in your home for up to 10 guests.

Chef John is going to have some of his favorite dishes available for “Pre-ordering”

Spinach Au Gratin

Potatoes Au Gratin

Baked Acorn Squash w/sauce

Seafood Gumbo

Crab & Lobster Bisque

Menuire Sauce

Scamp Almandine

Trigger Lafayette

Green Beans

Remoulade Sauce

Potatoes Bolangere

Crabmeat Dauphine

Shrimp De Jongue

West Indies Salad

Braised Lamb Shank

Braised Veal Shank

Crab & Lobster Ravioli

Hand cut USDA Choice steaks

Lemon-Key Lime Cream Cheese Pie

Baked Caramel Custards

Creamy Blue Cheese Dressing

House Italian Dressing

ALL PRICES WILL BE LESS than restaurant menu prices as I will not have to cover a lot of Overhead costs involved with a full service restaurant operation. Payment will be by check, cash or credit card.